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–+ servings
Nando’s Portuguese Chicken and Rice

Nando’s Portuguese Chicken and Rice: A Flavor Explosion at Home

Nando’s Portuguese Chicken and Rice is a vibrant dish inspired by traditional Portuguese flavors, bringing a delightful twist to your dinner table.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Portuguese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Skinless and boneless
  • 1 tablespoon Paprika Sweet or smoked
  • 1 teaspoon Garlic Powder Or fresh minced garlic
  • 1 teaspoon Dried Oregano Italian seasoning works too
  • 1 teaspoon Coriander Fresh cilantro can be used as garnish
  • 0.5 teaspoon Cayenne Pepper Adjust to taste
  • 1 tablespoon Brown Sugar Balances spices
  • 1 teaspoon Cooking Salt Kosher salt preferred
For the Cooking Base
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic Cloves Minced
  • 1 medium Onion Chopped
  • 1 medium Red Capsicum (Bell Pepper) Diced
  • 1.5 cups Basmati Rice
  • 1 teaspoon Turmeric Powder
For the Broth and Veggies
  • 3 cups Chicken Stock/Broth Low-sodium option
  • 1 cup Frozen Peas Optional
  • 0.5 teaspoon Chili Flakes Use as desired
For Serving
  • to taste Perinaise or Hot Sauce
  • 2 tablespoons Green Onion Chopped
  • 1 tablespoon Lemon Juice Or apple cider vinegar

Equipment

  • Large pot

Method
 

Step‑By‑Step Instructions
  1. In a mixing bowl, combine paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt. Coat chicken thighs with the spice mixture and set aside.
  2. Heat a large pot over medium-high heat. Drizzle in olive oil and add chicken thighs. Sear for about 5 minutes until golden brown.
  3. Remove chicken from the pot, reserving the oil. In the same pot, add minced garlic and onion. Sauté for 2-3 minutes until fragrant.
  4. Add diced red capsicum and sauté for another 3-4 minutes until peppers soften.
  5. Add basmati rice, stirring for a minute to coat in the oil and aromatics. Pour in chicken stock, add turmeric and peas, then layer chicken on top.
  6. Bring to a gentle simmer, reduce heat to low, cover, and cook for 15 minutes.
  7. Remove from heat and let rest for 10 minutes. Fluff the rice gently with a fork before serving.
  8. Serve in bowls with Perinaise or hot sauce, garnish with green onions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 700IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Ensure chicken is well-seasoned and allow the dish to rest for fluffier rice.

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